Keto Chocolate Pots de Creme Recipe
Creamy keto chocolate custard in perfect individual servings! These deliciously rich chocolate pots de crème are the ideal sugar-free dessert for chocolate lovers.
Servings 4 servings
Calories 218kcal
Ingredients
- 1/2 cup heavy cream
- 1/2 cup unsweetened almond milk (hemp milk for nut-free)
- 1/3 cup confectioner’s Swerve Sweetener
- 1 3/4 ounces unsweetened chocolate chopped
- 1/2 tsp vanilla extract
- 2 large egg yolks
- Pinch salt
- Lightly sweetened whipped cream (optional)
Instructions
- Preheat the oven to 300ºF. In a medium saucepan over medium heat, whisk together the cream, almond milk, and sweetener. Heat until the mixture just begins to simmer, whisking frequently.
- Remove the pan from heat and add the chopped chocolate. Let sit 3 or 4 minutes, until the chocolate is melted. Add the vanilla extract and whisk until smooth.
- In a medium bowl, whisk the egg yolks and salt until well combined. Slowly pour the chocolate mixture over the egg yolks, whisking constantly to combine.
- Divide the custard among 4 small ramekins (4 ounce capacity each). Set into a larger baking dish and fill with enough boiling water to reach halfway up the sides of the ramekins.
- Cover the whole baking dish with foil and poke several holes in the foil. Bake 30 to 40 minutes, or until custards are set around the edges but still jiggle slightly in the center.
- Remove from the water bath immediately, let cool, and then wrap tightly in plastic wrap and refrigerate for at least 4 hours. Sprinkle with a touch of sea salt, if desired. Serve with lightly sweetened whipped cream.
Nutrition
Serving: 1pot | Calories: 218kcal | Carbohydrates: 4.9g | Protein: 3.9g | Fat: 19.1g | Fiber: 2.2g